Carly’s Roast Vegetable and Couscous Salad


Whoever said “You don’t make friends with salad” has obviously never tried THIS salad!


There are many reasons why this salad is my fave. Firstly, the fact that it is super healthy and packed with heaps of veggies gives it the big tick straight away! Secondly, it’s super easy to whip together – I did it while baby-wrangling my five month old who is currently teething. But my absolute favourite part is that it makes enough for a week’s worth of lunches, which is such a bonus if you are like me and barely have time to make a coffee during the day let alone make lunch for yourself! It also works as a great side salad for a summer dinner party or BBQ.


So to make this scrumptious salad, preheat your oven to 220. I like to lightly toast the slivered almonds in the oven for a few minutes by spreading them on a tray lined with baking paper and coating them lightly in olive oil spray.

While the almonds are toasting (don’t forget about them like I did the first time I made this salad!), cut up the pumpkin, capsicum, carrots, zucchini and beans into roughly 2cm pieces and place them in a roasting dish lined with baking paper. I leave the skin on the pumpkin and zucchini as I think it makes these vegetables taste even better when roasted.

BM - FFF_50_Blog (v1)

Along with the other veggies, also pop the separated cloves of garlic into the roasting dish with their skin still on. Why are we roasting whole cloves of garlic you ask? They will be removed from the roast vegetables and used to make the dressing at a later stage.

Next, combine the cumin, coriander, cinnamon and ginger and sprinkle over the roast vegetables. These flavours go so well together and add such a delicious flavour to the veggies. Lightly spray the roast vegetables with olive oil spray and toss to coat. Roast in the oven for around 25 minutes, turning every 10 minutes or so. You’ll know the veggies are done when they start to turn a light golden brown colour.

While the veggies are roasting away and the delicious aroma of those spices fills your kitchen, place the couscous in a heatproof bowl and add the boiling water. I prefer to use wholemeal couscous but normal couscous works fine with this recipe also.

Finely grate the rind of an orange and add to the couscous. Don’t get rid of the orange after removing the rind as the juice from the orange is needed for the dressing! Cover the couscous with a lid or even just some glad wrap and leave to stand for 5 minutes. 

Once the couscous and veggies are ready, it’s just a matter of combining it all! First, remove the cloves of garlic from the roast vegetables and mash garlic up with a fork. Just a little tip, If you press down on the roasted cloves with a fork, you will find that the garlic will squirt out quite easily. Mix the mashed garlic, with olive oil and the juice from the orange set aside from earlier on.

Finally, finely chop up parsley and combined with the couscous, roast vegetables, slivered almonds, sultanas and the garlic dressing in a large bowl as it surprisingly makes quite a bit! Voilà! There you have it – such a winning combination and we can guarantee you’ll make plenty of friends at the next BBQ if you turn up with this salad!



500g butternut pumpkin (skin on)
1 red capsicum
2 medium carrots
1 medium zucchini
1 cup green beans
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 head garlic, cloves separated
Olive oil spray
1 cup slivered almonds
1 cup sultanas
1 1/2 cups couscous
1 1/2 cups of boiling water
1 large orange
1/2 cup parsley, chopped
1 tbs olive oil

BM - FFF_Full_Blog (v1)




Your browser is out of date. It has security vulnerabilities and may not display all features on this site and other sites.

Please update your browser using one of modern browsers (Google Chrome, Opera, Firefox, IE 10).


Sign Up For VIP

Receive email alerts about store promotions and offers, latest events and lots more.